This recipe is Calabrian. It calls for ripe tomatoes you should dry yourself; before you begin check the weather forecast because you'll need several days of hot dry weather with intense sunlight. (See below for instructions)
Ingredients:
- Ripe plum tomatoes, as many as you want
- Salted anchovy filets
- Capers (salted will work better than pickled)
- Garlic SEE NOTE BELOW
- Oregano
- Vinegar
- Olive oil
- Salt
Preparation:
To dry tomatoes: Slice the tomatoes lengthwise, set them on a rack, dust them with salt, put them out early in the morning (if where you live has a lively insect population cover them with fine netting), and bring them inside at night lest dew fall upon them as the temperature drops. Continue setting them out each morning until they are dry. Depending upon the humidity where you live this could take 2 or more days.
What next?
Rinse the tomatoes with water and vinegar, then fill them two-by-two with anchovies, capers, thinly sliced garlic, and oregano. Put them in a canning jar, fill it with olive oil, and seal until ready to use.
NOTE: recent studies have shown that garlic packed in oil can harbor botulism. Therefore, if you hear a hissing sound as you open the jar discard the contents. Or, to be safe, omit the garlic.
What next?
Rinse the tomatoes with water and vinegar, then fill them two-by-two with anchovies, capers, thinly sliced garlic, and oregano. Put them in a canning jar, fill it with olive oil, and seal until ready to use.
NOTE: recent studies have shown that garlic packed in oil can harbor botulism. Therefore, if you hear a hissing sound as you open the jar discard the contents. Or, to be safe, omit the garlic.
